Roast John Dory, Alubias the Tolosa and pancetta

Roast John Dory, Alubias the Tolosa and pancetta

Roast John Dory, Alubias the Tolosa and pancetta, is a dish made in heaven. It is simple but very tasty. The creaminess of Tolosa beans makes them the perfect match for this dish.

Serves 4
cooked alubias de Tolosa (see below)
waxy potatoes 200g, sliced
bulb garlic 1, cloves separated
John Dory 2kg
olive oil to drizzle
sea salt and ground black pepper
pancetta 150g, very finely chopped

For the alubias de Tolosa:
50g alubias de Tolosa or turtle beans (substitute with Red beans, although not quite the same)
1 small onion, finely chopped
5 tbsp olive oil
sea salt

Add drops of really good extra-virgin olive oil and flakes of salt to the chocolate pot. You won’t regret it
First cook the beans. Put all of the ingredients for the beans (except the salt) in a large saucepan with 1.5 litres of water. Bring slowly to the boil and cook for 10 minutes, then reduce the heat right down and cook very gently for 2 hours. When the beans are almost ready, add salt and keep cooking slowly until they are tender but still holding their shape and the sauce is really thick. When the beans are almost cooked, preheat the oven to 180C/gas mark 3.

Scatter the potatoes and garlic in the bottom of a large roasting tin. Place the John Dory on top, drizzle with plenty of olive oil and season well. Roast for 30 to 40 minutes until just cooked. Test by inserting a sharp knife into the flesh; when it pulls away from the bone easily, it’s done.

Meanwhile, fry the pancetta in a dry pan until crispy. Serve the John Dory, potatoes and garlic with the cooked beans scattered with the crispy pancetta.